North Carolina Cookbook
Author: GWP
ISBN: 978-1-885590-42-8
Pub Date: 8/13/1999
Size: 5 1/2" x 8 1/2"
Binding: Comb
Price:
$10.95
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| ABOUT THE BOOK | From the Publisher
The heart of North Carolina captured in recipes. North Carolina Cook Book blends the best of the state's natural resources - fresh fruits and vegetables, seafood, pork and poultry - and presents truly tasty recipes from this wonderful southeastern state!
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SAMPLE RECIPE
Tabor City Yam Bread | The Yam is celebrated annually in Tabor City, the 'Yam Capitol of the World,' the fourth week of October at the North Carolina Yam Festival.
- Gloria T. Rogers - Four Rooster Inn, Tabor City
6 Tbsp. BUTTER
1 cup SUGAR
2 EGGS
1 cup cooked and mashed YAMS or SWEET POTATOES
2 cups ALL-PURPOSE FLOUR
1/4 tsp. BAKING SODA
2 tsp. BAKING POWDER
1/4 tsp. CLOVES
1/2 tsp. NUTMEG
1/4 tsp. CINNAMON
1/2 tsp. SALT
1/3-1/2 cup MILK
1/2 cup chopped NUTS
Preheat oven to 350°. Butter an 8 x 8-inch pan. In a large bowl, blend butter and sugar to a creamy consistency. Thoroughly beat in eggs; stir in mashed yams. Sift dry ingredients together and add to yam mixture, alternating with milk. Stir in nuts. Pour into pan and bake for 50-55 minutes. Top with icing if desired.
Note: This bread freezes well. It may also be baked in lined muffin tins at 400° for 15-20 minutes or, in a madeleine pan (a special pan with scallop-shell indentations) at 400° for 10 minutes. |
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